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The Head Chef & his team

- Olivier Descôtes -

Olivier GUYON,  arrives to the Abbaye with huge baggage of 25  years experience:  Maxim's, Goumard, Royal Monceau, Warwick, Daniel in New York, Elysées du Vernet, were among the stations of his way.
 
Cuisine is for him an intimate convinction. Since always. This Parisian has a beautiful culinary education. During years, in the evenings, he was watching his mother, a fine cordon bleu, fussing around the stoves. Together with his parents, he often dines in the great restaurants; the moments that give him the desire to enter himself in the kitchen and make his life there.
 
Olivier Guyon  is rigourous man. And passionate.
Today the Chef represents a simple cuisine  where the exuisit produces keep their savours.  His objectif: to find in the plate the original taste of the product. 
The fish, with delight, for " the acurancy of the cooking", he says, but of course also the products of the "surface".
A classic Chef, but an excellent one.
"It is nice to do what you want, but it is nice to do pleasure"
 

- The Head Chef’s team -

Restaurant Manager
Sylvain Bonnafé

His third year at the Abbey, Sylvain Bonnafé uses his vast experience gathered from working in prestigious restaurants in Paris and further afield for the benefit of our clients.

Head Sommelier
Charles André Charrier, known as ‘Charly’

The incomparable Sommelier at the Abbey for 9 years now, Charly is an expert in the art of wine which is a passion that he adores to share with others. Whether the occasion is enjoying a meal at the table or during the special wine tasting evenings when all the wine producing regions of France and beyond are enthusiastically explored.

- The Chef’s Menus -